A study of volatile flavor characteristics of capsicums /

Analytical evaluation of onion flavor and pungency /
by: Fitzgerald, James Wallace, 1956-
Published: (1980)

Multisensory flavor perception : from fundamental neuroscience through to the marketplace /
Published: (2016)

Flavor, fragrance, and odor analysis /
Published: (2002)

Comparison of lipid oxidation, iron catalysts, and flavor deterioration in beef, chicken, and pork /
by: Burchell, Lisa Michelle, 1969-
Published: (1992)

Sensory-directed flavor analysis /
Published: (2007)

Flavor release /
Published: (2000)

Aroma and flavor lexicon for sensory evaluation : terms, definitions, references, and examples /
by: Civille, Gail Vance
Published: (1996)

Characteristics of high-protein texturized products produced by a single-screw extruder /
by: Pak, Chi-yong, 1955-
Published: (1991)

Capsicum : the genus Capsicum /
Published: (2003)

Effect of chemical peeling on the processing quality of long-green mild chile (Capasicum annuum) /
by: Tillman, Richard Erland, 1949-
Published: (1980)

Lexicon for sensory evaluation : aroma, flavor, texture and appearance /
Published: (2011)

Food flavor : chemistry, sensory evaluation, and biological activity /
Published: (2008)

Use of hydrocolloids to control food appearance, flavor, texture, and nutrition /
by: Nussinovitch, A., et al.
Published: (2023)

The effects of fructose and sucrose on the sweetness of yogurt using magnitude estimation and signal detection /
by: Wilson, Cynthia Ann, 1957-
Published: (1980)

Sensory evaluation practices /
by: Stone, Herbert
Published: (2004)

Sensory evaluation practices /
by: Stone, Herbert
Published: (1992)

Beta-carotene and L-ascorbic acid in several varieties of peppers /
by: McDaniel, John Michael, 1956-
Published: (1987)

Capsaicinoids in various pepper cultivars /
by: Quinones-Seiglie, Celia Rita, 1954-
Published: (1984)

Food flavor : chemistry, sensory evaluation, and biological activity /
Published: (2008)

Differentiation of beef flavor across muscles and quality grades /
by: Philip, Chrisly Mary
Published: (2011)

Evaluation of legume cooking characteristics using a rapid screening method /
by: Yeung, Hway-Seen
Published: (2010)

Descriptive sensory analysis in practice /
Published: (1997)

Descriptive sensory analysis in practice /
Published: (1997)

Sensory evaluation practices /
by: Stone, Herbert
Published: (1993)

Estimation of untrained sensory panel variation and repeatability /
by: Hovenden, Jeanne Elizabeth
Published: (1977)

Evaluation of physical, chemical, sensory and microbial characteristics of low-fat precooked lamb and fresh pork sausages made with konjac flour /
by: Osburn, Wesley Neil, 1959-
Published: (1992)

Chemistry and nutritional effects of Capsicum /
by: Florencio da Veiga, Valdir, et al.
Published: (2022)

Umami : Taste for Health /
Published: (2024)

Umami : Taste for Health /
Published: (2024)

Molecular gastronomy : exploring the science of flavor /
by: This, Hervé
Published: (2006)

Food structure : its creation and evaluation : Symposium : 44th Easter school in agricultural science : Papers /
Published: (1987)

Sensory evaluation practices /
by: Stone, Herbert, et al.
Published: (2021)

Sensory evaluation practices /
by: Stone, Herbert, et al.
Published: (2021)

Peanut flavor chemistry ... annual report.

Sensory and consumer research in food product design and development /
by: Moskowitz, Howard R.
Published: (2006)

Garden pepper (Capsicum sp.) /
by: Lippert, Laverne Francis, 1928-
Published: (1964)